What do you get when you fuse breakfast food with Chinese take out? These cheesy bacon egg rolls!
Think of fluffy scrambled eggs, salty bacon and creamy cheese inside a crispy, golden brown wrapper.
If you’re looking to change up your regular breakfast rotation, these crispy egg rolls will hit the spot!
Ingredients
Here’s what you’ll need to make these breakfast egg rolls:
- Egg roll wrappers. You can find them in most grocery stores in the frozen food section.
- Eggs
- Bacon
- Goat cheese
- Chives
How to Make Bacon Egg Rolls
Make the Filling
Start by dicing up your bacon and frying it in a pan. Dicing it first means the bacon will cook faster and you’ll get really crispy little pieces.
Then, scramble the eggs, cheese and chives with a little bit of salt and pepper.
Assemble the Egg Rolls
Start by laying an egg roll wrapper on a flat surface in the shape of a diamond, with one corner pointing towards you. Moisten the top corner with a little bit of water.
Place the eggs and bacon in the bottom corner, closest to you.
Then, gently roll the wrapper over the filling, tucking the filling in as you go.
Stop to fold the right and left corners over the filling, and then finish rolling.
Seal the egg roll with the top corner that you moistened with water.
Arrange all of your egg rolls, seam side down, until you’re ready to fry them.
Fry the Egg Rolls
Heat at least 1/2 inch of oil in a large skillet over medium-high heat. Because the filling is already cooked, we want to get the egg roll wrappers golden brown and get them out of the oil before it has a chance to seep inside.
The key to doing this right is having your oil hot enough.
If you have a kitchen thermometer, shoot for a frying temperature of 350 degrees. If not, set the burner to medium-high.
Place the egg rolls into the hot oil and fry, flipping so that both sides become a deep golden brown color. Remove the egg rolls to a wire rack set over a baking sheet.
Blot them with paper towels to absorb any excess oil.
Watch how to make Bacon Egg Rolls!
Serving Suggestions
Serving your bacon and cheese egg rolls with my spicy ketchup dipping sauce makes them extra delicious.
The recipe is down in the recipe card.
If ketchup isn’t your think, use whatever condiments you would normally enjoy with eggs.
Variations
1. The Eggs: Use whole eggs, liquid egg substitute or even egg whites in the filling.
2. The Cheese: Goat cheese adds a unique tanginess to these breakfast egg rolls. If you like something oozier, try a melty cheese like American or cheddar cheese.
3. The Chives: Try chopped green onions or even diced jalapeño peppers as alternatives to the chives.
4. The Bacon: My go-to is turkey bacon, but you could use regular bacon, crumbled breakfast sausage or turkey sausage if you prefer.
Storage and Reheating
If you have extra egg rolls left over, wrap them individually in plastic wrap. Then, place them in an airtight container or freezer bag for double protection.
Store them in the refrigerator for several days or the freezer for several months.
To reheat, cut them in half so that the insides and outsides cook at the same rate. Then, reheat them in a warm oven or air fryer until the insides are warm and the wrapper is crispy.
Alternative Cooking Methods
Baking: Preheat your oven to 375°F. Place the egg rolls on a baking sheet lined with parchment paper or aluminum foil. Lightly brush the egg rolls with oil or coat them with cooking spray to help them crisp up. Bake for 15-20 minutes, turning them halfway through, until they are golden brown and crispy.
Air Frying: Preheat your air fryer to around 375°F. Lightly coat the egg rolls with oil or cooking spray. Arrange the egg rolls in a single layer in the air fryer basket, making sure they are not touching (you may have to do it in small batches). Cook for 8-12 minutes, flipping halfway through, until they are golden and crispy.
When you make these bacon egg rolls, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more Breakfast Recipes, try these:
Bacon Egg Rolls
Ingredients
- 8 egg roll wrappers
- 8 large eggs
- 6 slices bacon
- 6 oz. goat cheese
- 1 Tbsp. chives minced
- 1 1/2 tsp. salt
- 1.4 tsp. black pepper
- vegetable oil for frying
Spicy Ketchup
- 1/2 cup ketchup
- 1 tsp. hot sauce
- 1/2 tsp. Worcestershire sauce
- 1/2 tsp. garlic powder
- 1/4 tsp. cayenne pepper
Instructions
- Dice the bacon. Heat a large frying pan over medium heat and add bacon. Cook bacon until crispy. Remove onto a paper towel.
- In a medium bowl, whisk the eggs, goat cheese, chives salt and pepper. Add the egg mixture to the pan and scramble. Remove from heat.
- Assemble the egg rolls: Place one egg roll wrapper on a flat surface in a diamond shape (so that one point is facing you). Moisten the top corner with water.
- Place 1/2 cup of filling in the bottom quarter of the diamond. Roll the wrapper up over the filling, tucking the filling in. Fold the right and left corners over the filling and finish rolling the egg roll. Seal the egg roll with the moistened corner. Set aside, seam side down.
- Repeat the process with 7 more egg rolls.
- Heat 1/2 inch of vegetable oil over medium-high heat in a deep skillet. Fry the egg rolls until they are a deep golden brown color. Remove with a slotted spoon onto a wire rack. Blot with paper towels to absorb any excess oil.
- To make the spicy ketchup, combine all ingredients in a small bowl. Serve with warm egg rolls.
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